Saute onions and carrots in small amount of olive oil.
Add onions, carrot, rinsed beans, and cooked wild rice to vegetable broth. Heat over medium-high until carrot is tender (about ten minutes)
Add Swiss chard and simmer lightly until tender (around ten minutes)
In a separate bowl, dissolve miso in a few tablespoons of the hot broth. Reduce heat and then add to soup, taking care not to boil the miso.
Add salt and pepper to taste.
Snip pieces of nori on top of soup to garnish, if desired.